This is a “stinky” soy bean paste stew using “Quick fermented soybean Paste”. Similar to Doenjangjjigae, this is a hearty stew which may have some good health benefits associated with traditionally fermented foods.
dasima broth (kelp and anchovy broth)
Korean white radish (Daikon)
hot green chili peppers
Cut the potatoes into eigths.
Place potatoes in a pot, cover with water, and heat to a full boil over high heat.
Reduce heat to medium and boil potatos for three to five minutes, until just begining to soften.
Remove from heat, discard water, rinse, and drain.
Thick slice the onion.
Slice the tofu into 8 slices.
Thin slice the daikon.
Cut the kimchi into narrow strips.
Slice the garlic into thirds from top to botom.
Slive the peppers on a diagonal.
Fine chop the green onion.
Place the dasima broth into a soup pot, add potatoes and onion, and heat to a slow simmer over medium heat.
Simmer for five minutes, then add the Cheonggukjang and stir well. **
Carefully add the tofu, daikon and kimchi, and return to a slow simmer.
Simmer for another three to five minutes, then add the garlic and pepper slices.
Simmer for three to five more minutes, remove from heat, and place in serving bowls.
Garnish with green onion and serve.
** To get the most out of the nutritional benefits of Cheonggukjang, you may want to add the paste either at the end of the cooking process, or directly to the serving bowl, mixing with a small amount of broth, and then ladeling in the rest of the stew.